Dinner Menu

Friday, September 12^th, 2014

Leaves and Vegetables

12.

Marinated Overmeade Gardens Beefsteak Tomato “Ratatouille”

eggplant, zucchini, garlic, chili flake and garlic scapes

Woven Roots Young Lettuces

Berry Patch melon, cucumber, yogurt vinaigrette, sunflower, poppy and pumpkin seeds

Beets, Peaches and Leeks

farro, warm Rawson Brook chevre and hazelnuts

Small Plates

10.

Smoky Braised Beef and Collard Green Tacos

almond romesco, jalapeno corn slaw

Fresh Tomato Soup

lentils, Pecorino and Ritz

Trout and Horseradish Mousse

pickles, mustard, toasts

Crispy Shiitake Mushrooms

napa cabbage, sesame, pickled yellow broad beans and miso emulsion

Kimchi and Beef Meatballs

more kimchi, peanuts

Fish Fritters

aioli, caper, Rachel’s potatoes and sundried tomato

Semolina toasts (3.)

Pasta

15./22.

Penne, roasted tomato, Lee farms ricotta, Parmesan and EVOO

Orecchiette, pork sausage, greens, black olives and pepperoncini

Linguini, leeks, corn, kale, black pepper and cream

Large Plates

26.

Montauk Fluke

spaghetti squash and fennel puree, sweet peppers, honey and cauliflower

Lucki 7 Pork Flat Iron

peas and carrots, Italian broccoli, mustard seed and roasted onion

Tender of Koch Farm Turkey

clams, zucchini, celery, bacon, Brussels tops, and garlic

Five Course Menu Tasting            55. per person

Nudel does not specialize in vegan or allergy sensitive foods. We politely decline substitutions and alterations.